Spring rhubarb pie

Dice the rhubarb and combine with the sugar, semolina, lemon juice, lemon rind, nutmeg and salt.

Let stand for 15 minutes.

Add the strawberries.

Mix gently.

Pour the fruit mixture in a cooking dish.

Put knobs of butter over the fruit mixture.

Roll-out the pie shell and cover the fruit mixture with the rolled-out pastry.

Cook in the oven at 200°C (400°F) for 30 minutes or until the crust is golden.


175 ml of sugar

500 ml to 700 ml of strawberries

5 ml of grated lemon rind

15 ml of butter, diced

5 ml of lemon juice

625 ml of fresh rhubarb

40 ml of semolina

- pie shell

1 pinch of nutmeg

1 pinch of salt